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Chicken Pot in Creamy sauce

Inge­di­ents

68 chicken thighs
Chicken spice
250g bacon, diced
4 onions, finely chopped
60ml smooth apri­cot jam
12 cup water
15ml worces­ter sauce
1015 whole pick­ling onions, peeled
1 medium sized but­ter­nut, cubed
1 large sweet potato , cubed
300g mush­rooms, sliced
1 packet oxtail soup pow­der
1 packet thick white onion soup pow­der
250 fresh cream
1 cup milk, to thin out your pot, if neccesary

Method

Sprin­kle the chicken spice over the chicken. Brown the chicken at high heat for about 5 min­utes. Remove the chicken, and then brown the bacon. Remove the bacon and add the chopped onions and apri­cot jam to the pot, and fry until the onions are soft.
Put the chicken and bacon back in the pot with the onions. Now add the water and worces­ter sauce to the pot and give it a good stir, put the lid on and let cook for 15 min­utes.
Add small onions and but­ter­nut and cook for 10 min­utes.
Add the sweet potato and mush­rooms and cook for a fur­ther 30 min­utes.
Mix the the soup pow­der with the cream and add to the pot. Cook for 30 min­utes.
Serves 46 people.

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